Panama Altieri

Strawberry Jam, Violet, Peach

This Ale lot is located in Volcán, Panama, at elevations between 1,660 and 1,800 meters, the Mimas estate sits between two east-west mountain ridges within a national forest park, creating two breathtaking natural landscapes. These ridges provide Bambito with an exceptionally favorable microclimate, shielding coffee trees from harsh northern winds during summer – a key factor in its flawless cup profile.

The estate features two natural springs that irrigate coffee trees and supply water throughout the property. Its 15-hectare terrain dedicates two-thirds to coffee production, while one-third remains preserved as dense primary forest.

For sustainable operations, coffee waste (pulp, mucilage, etc.) is repurposed as organic fertilizer. Bambito also prioritizes socially responsible practices, maintaining a healthy and respectful work environment. This land’s unique gifts enable Bambito to cultivate exceptional coffee.

Currently overseen by Priscilla Amar Gonzalez and her brother Rafael. Their grandfather acquired the farm in 1945, and over the past 30 years, the siblings have transformed it into a coffee paradise. Positioned between two national parks, its biodiverse environment contributes to premium coffee quality.

PROCESSING

The "river flow" in Panama, particularly at the Altieri farm, refers to a unique coffee processing method called River Flow Fermentation (RFF). This technique utilizes diverted river water to submerge sealed coffee bags, creating an anaerobic environment that enhances sweetness and complexity in the coffee beans. The natural temperature shifts within the submerged bags trigger a unique fermentation process, resulting in a cup with vibrant fruit notes, floral aromas, and a clean finish. The coffee then underwent a drying stage in the drying room at a constant temperature of 18 degrees Celsius and 50% humidity for 30 days.